Monthly Archives: June 2015

I finally have jumped on the zoodles bandwagon. Zucchini noodles are a favorite of the low carb crowd. I didn’t really want to buy one of those spiralizer gadgets, but once I realized I could just use my old julienne peeler for these, I figured it was worth a shot when we got two big zucchinis in the CSA.

And they were really good! John was particularly a fan. They don’t keep terribly well as leftovers, but my idea to wrap said leftovers in summer roll wrappers worked pretty well (masks the sogginess). I definitely see myself using them in other noodles preparations. This recipe was the inspiration for the sauce.

We may have a favorite new fish. The fishmonger was really excited about a new fish they got in. She called it stone bass; googling seems to indicate it is sometimes also known as wreckfish. We prepared it very simply at her direction, and couldn’t get enough. We served this with a mix of stewed CSA greens topped with capers, as well as some cucumber salad.

This is one of my favorite meals of late, and there really wasn’t a whole lot to it. John and I split a smallish steak (served with a little chimichurri sauce), but the bulk of the meal was a big and basic salad.

Guacamole is always a huge crowd pleaser at parties. But it doesn’t travel well because of avocado’s propensity to turn brown. You can cover it carefully/add a bunch of acid, etc. to try to prevent this. My solution – make it ahead, but add the avocados at the last minute while you’re at the party so that it’s super fresh. As long as the hostess doesn’t mind lending you a fork, a knife and some counter space, you’re golden. I bring my own bowl (and even my own salt because I prefer to use kosher).

I have been preferring guacamole without tomato lately, but you could always add some if that’s your thing.

I liked this dinner so much I’m going to have John make it again this Friday (though probably over greens since we’re getting a ton in the CSA this week). It’s just a basic, Asian-ish chicken marinade. John turned it into skewers by adding bell peppers to the mix – I think red onion would be good, too. Served with a simple tomato and cucumber salad. I also think this would work with shrimp.

I don’t know why I haven’t done this before. I basically made something between chicken noodle soup and chicken stock. Essentially, it’s chicken soup without the stock. I made stock and also had some cooked chicken meat, but didn’t think I’d be able to eat a bunch of soup this week. But I hate freezing starches. So I just made the soup without the starch. This way, next time I want chicken soup I can just defrost this and either make some rice or noodles to throw in, or add a can of white beans if I’m avoiding carbs. Easy enough.